How to Bake Chicken Strips in Italian Dressing

by
SARA IPATENCO Oct. 03, 2017

Sara Ipatenco

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.

How to Bake Chicken Strips in Italian Dressing

Chicken nuggets are a family favorite in many homes, but most versions are high in saturated fat. Making your own version of chicken nuggets using Italian dressing is a lower-fat way to serve chicken. Italian dressing can also tenderize the chicken and add some juiciness as well. Served with baked potatoes and steamed broccoli, your version of baked chicken may soon become a new family favorite.

Video of the Day

Step 1

Pour 3/4 of a 15-oz. bottle of Italian dressing in a large mixing bowl.

Step 2

Add 2 lbs. of chicken strips to the bowl and flip to coat well.

Step 3

Cover the dish tightly with aluminum foil.

Step 4

Allow the chicken to marinate for 30 minutes to 1 hour.

Step 5

Preheat the oven to 350 degrees Fahrenheit.

Step 6

Spray a baking dish with non-stick cooking spray.

Step 7

Transfer the chicken strips to the baking dish.

Step 8

Bake for 20 to 25 minutes, or until cooked through and no longer pink. They are completely cooked when a meat thermometer inserted into the center of a nugget reads 170 degrees.

Step 9

Transfer the chicken strips to a serving platter, baste with the Italian dressing left in the bottle and sprinkle with coarsely ground black pepper. Serve immediately.

Things You'll Need

Large mixing bowl

Tongs

Aluminum foil

Baking dish

Non-stick cooking spray

Instant-read meat thermometer

Serving platter

Baster or basting brush

Coarsely ground black pepper

Tips

To make a whole meal at one time, marinate vegetables such as grape tomatoes, zucchini, green beans or potatoes in Italian dressing in a separate bowl. Then, bake alongside the chicken.
For a flavor twist, add onions, garlic cloves and carrots to the baking dish.
Norene Gilletz suggests, in her book, "Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or Not) Cook," that you slice the chicken strips and serve them over mixed greens for a satisfying and healthy salad.

Warnings

Do not reuse the marinade used for the raw chicken. Discard the marinade and brush fresh Italian dressing on the baked chicken. This will prevent the spread of bacteria that can lead to food poisoning.
Wash any dishes, other cooking equipment and countertops that have come in contact with raw chicken with hot, soapy water.